Chicken pot pie

These are so easy to make ahead of time. I refrigerate the filling and only have to quickly cobble together the pies when my guests arrive!


Difficulty: Easy

Time: 20 min. preparation time, 15 min. baking time

Nutrition: Calories ca 748 / Protein 44g / Carbohydr. 37g / Fat 47g

Ingredients (4 servings)

500 gchicken breast
100 gcarrots
500 mlchicken broth
100 gpeas
2 clovesgarlic
10 goregano
20 gparsley
10 grosemary
2 tbspblack peppercorns
50 gbutter
50 gall-purpose flour
50 mlwhipping cream
0.5lemon (juice)
1 tspsugar
2 tbspWorcestershire sauce
1 pinchnutmeg
275 gpuff pastry
butter for frying


large saucepan, citrus juicer, oven, ramekins, slotted spoon, whisk, cooking spoon, cutting board, knife

Wine Tip

Bordeaux Blanc
A simple white Bordeaux Blanc is the perfect wine for this dish. It is pressed from two types of grape: the Sauvignon Blanc matches the earthiness of the peas and parsley; the Sémillon’s full body is a great counterpart to the creamy sauce.

Step 1

Chicken pot pie

Preheat oven to 180°C/350°F. Finely dice carrots. Mince garlic, oregano, and half the parsley. Cut chicken into small cubes.

oven, cutting board, knife

100 g carrots / 2 cloves garlic / 10 g oregano / 10 g parsley / 500 g chicken breast

Step 2

Chicken pot pie

Heat some butter in a small saucepan. Add carrots and sauté on high heat for approx. 4 – 5 min. until golden. Add chicken and garlic. Deglaze with chicken broth and add rosemary, black peppercorns, and remaining parsley. Reduce heat and simmer for approx. 2 – 3 min. Remove chicken and set aside. Increase heat and reduce broth to two thirds of the original amount. Discard peppercorns, rosemary, and sprigs of parsley.

large saucepan, slotted spoon, cooking spoon

500 ml chicken broth / 10 g rosemary / 2 tbsp black peppercorns / 10 g parsley / butter for frying

Step 3

Chicken pot pie

Meanwhile, make a roux by heating butter over low heat in a small saucepan. Stir in flour with a whisk. Stirring occasionally, cook until mixture is golden. While whisking vigorously, add reduced chicken broth with carrots, cream, lemon juice, sugar, and Worcestershire sauce. Whisk until no lumps remain and remove from heat. Season to taste with nutmeg, salt, and pepper. Combine roux, chicken, peas, chopped parsley, and oregano.

citrus juicer, whisk, small saucepan

50 g butter / 50 g all-purpose flour / 50 ml whipping cream / 0.5 lemon (juice) / 1 tsp sugar / 2 tbsp Worcestershire sauce / 1 pinch nutmeg / salt / pepper

Step 4

Chicken pot pie

Evenly divide mixture among ramekins. Cut puff pastry into rounds slightly larger than the ramekins, place over the top, and press edges closed. Pierce center of puff pastry rounds with a knife. Bake in a preheated oven at 180°C/350°F for approx. 15 – 20 min. until pastry is golden. Enjoy!

ramekins, cutting board, knife

275 g puff pastry